Prep 0 mins
Cook 30 mins
I made this up.
- 24 ounces baby carrots
- 1 cup apple cider
- 1⁄2 tablespoon cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon Chinese five spice powder
- 1⁄2 teaspoon salt
- 1 tablespoon butter
- Combine all ingredients in a medium pot. Bring to a boil.
- Reduce heat to a simmer until the carrots are fork tender and the cooking liquid is reduced to a glaze. It should take 25-30 minutes.
This is a unique and flavorful recipe. I like the flavor the tang of the cider and generous amount of cinnamon gives to the carrots. I also didn't use the Chinese 5 Spice, but didn't miss it one bit. Will make again!
We really liked the flavor of these carrots ~ I did not use the Chinese 5 Spice as I didn't have any, but we enjoyed this sweet side dish anyway. Will make again - easy ingredients, easy cooking method and went great with the salmon I prepared. Thanks Tannic ~ made for COMFORT CAFE ~ SNOWQUEEN'S ROUND, January 2010!
We were hoping for something a little more flavorful (especially since we like 5 spice powder!). It might have been my fault as I used low sugar Apple 'juice' since I had it. DH liked it and I will be making it again (with real apple juice or cider). Made for PAC Spring 2009